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Pork Tenderloin With Soy And Mustard Marinade

Prep Time4 hrs
Cook Time45 mins
Course: dinner
Keyword: pork, soy sauce, tenderloin
Servings: 4 servings
Author: Greg Fleischaker


  • 1 2 lb pork tenderloins
  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 3 tbsp Dijon mustard
  • 2 tbsp honey
  • 2-3 cloves minced garlic
  • 1-2 tbsp cooking oil


  • Clean the excess fat and silver skin off of the pork tenderloins.
  • Add the remaining ingredients to a large bowl, and whisk to thoroughly combine.
  • Pour the marinade over the pork tenderloins in a covered dish or a large sealable plastic bag, like a Ziploc.
  • Place in your refrigerator for at least 4 hours if possible, and all day if possible.
  • About 90 minutes before you want to eat, remove the pork from your fridge and preheat your oven to 400.
  • About one hour before you want to eat, heat oven-proof pan over medium heat on your stove for 3-5 minutes.
  • When pan is hot, coat bottom of pan with cooking oil or lard.
  • Add pork to hot pan and sear what will eventually be the top of the tenderloin when you present it.
  • After a few minutes, when you get a good sear, turn pork tenderloin over, insert oven proof thermometer if desired, and place entire pan into preheated oven.
  • You’ll need to decide what temperature you want to cook your pork up to, but for me, I remove the tenderloins when I hit 130-135 on my thermometer.
  • Place pork on cutting board to rest before slicing.
  • If making a pan sauce, now would be the time to add your chicken stock and other flavorings to the pan, reduce by half, turn the heat off and then finish with a bit of butter and serve over sliced pork.